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Savory Beef Stew
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1 cup sun-dried tomatoes (not packed in oil)
1-1/2 pounds beef stew meat
fresh garlic to taste
12 small new potatoes (1 1/2 pounds), cut in half
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby-cut carrots (about 30)
2 cups water
1 1/2 tsp seasoned salt
1 dried bay leaf
1/4 cup water
2 Tbl Gold Medal all-purpose flour
Rehydrate tomatoes as directed on package; drain and coarsely chop.
Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.
Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting 10 to 15 minutes longer or until slightly thickened. Remove bay leaf. 6 servings.
1 serving: Calories 360 (Calories from fat 125); Fat 14g (Saturated 5g); Cholesterol 70mg; Sodium 620mg; Carbohydrate 36g (Dietary Fiber 6g); Protein 28g
When buying new potatoes, avoid those that are wrinkled, sprouted or cracked. It's quite common, however, that new potatoes have spots where they are missing their feathery skin.
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